Soft-whit, creamery cheese made from cow's milk. This cheese has a mild flavor, reminiscent of Brie and a slight acidity. It was named after its creator and maker, Henri Boursault in 1953. Affinage of this cheese takes about two months. The taste is smooth and almost buttery, with a hint of mushrooms. The interior is solid rather than supple and it has a refreshing citrus tang. The cheese has a cylindrical shape with light, white penicillin mould rind with pinkish tones. Boursault is also known as Lucullus.